Jelly Border
Instructions
Make one quart of aspic jelly. Set the plain border mould (see rice border, under Entries) in a pan with a little ice and water. Pour enough of the liquid jelly into the mould to make a layer half an inch deep. Let this get hard. When hard, decorate with cooked carrot and beet, and the white of a hard-boiled egg. These must all be cut in pretty shapes with the vegetable cutter, and arranged on the jelly. Very carefully add two tablespoonfuls of jelly, and let it harden. Fill with the remainder of the jelly, and set away to harden. At serving time put the mould for half a minute in a pan of warm water. Wipe it, and turn the jelly on a cold flat dish. Fill the centre with salad, boned fowl, or anything else you choose.
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